Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches-Reference-Cited by-同舟云学术

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Published:2017-11 Issue:11 Volume:82 Page:2583-2590
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Marti Alessandra¹,Cattaneo Stefano¹,Benedetti Simona¹,Buratti Susanna¹,Abbasi Parizad Parisa¹,Masotti Fabio¹,Iametti Stefania¹^ORCID,Pagani Maria Ambrogina¹

Affiliation:

1. Dept. of Food, Environmental and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; via G. Celoria 2 20133 Milan Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13938/fullpdf

Reference33 articles.

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3. Gluten structural evolution during pasta processing of refined and whole grain hard wheat pasta: the influence of mixing, drying, and cooking;Bock;Cereal Chem,2015

4. Structure-quality relationship in commercial pasta: a molecular glimpse;Bonomi;Food Chem,2012

5. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue;Buratti;Anal Chim Acta,2011

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